Copycatsteaknshakefriscomelts Recipes

STEAK AND SHAKE FRISCO PATTY MELT

Steps:

• In a medium-sized bowl combine the ground round, ground sirloin, and ground chuck. Combine and mix. Allow meat to rest about 10 minutes in the refrigerator before forming 4 - 4-ounce balls of meat.
• While the meat is resting combine the salt, black pepper, onion salt, and garlic salt in a small bowl. You will use this burger seasoning on the burger.
• Prepare the Frisco sauce by combining the thousand island dressing, French salad dressing, ketchup, and Worcestershire sauce in a bowl.
• Preheat the griddle to 375 degrees, if you do not have a griddle I suggest that you use a large cast iron pan. If you have a large griddle butter 4 pieces of bread on one side, and allow the bread to toast on the griddle while the burger cook. If you do not have a griddle you may want to toast the bread on one side in your skillet before you cook the beef.
• Once the cooking surface had heated up fully place the meatballs onto the skillet. You will need to press the burgers into thin patties. Use a spatula to press the burgers into thin patties. Season with the burger seasoning. These burgers cook very quickly 2 to 3 minutes on the first side. Once the edges begin to brown flip the burgers and season them again. Place the 4 slices of cheese onto the meat patties. They will need to cook for another minute or two before they have cooked through.
• To build the burgers spread the Frisco sauce on the untoasted portion of the bread liberally. Build your burger starting with a piece of the toasted bread, and then place a meat patty topped with Swiss cheese, and then one topped with American cheese, and top with a piece of toasted bread.

COPYCAT FRISCO MELT

Steps:

• Gather the ingredients.
• Add all the ingredients in a bowl and stir to combine. Set aside. You will have leftover sauce, so use it on your favorite sandwiches or other foods.
• Gather the ingredients.
• Heat a cast iron skillet over high heat and coat with cooking spray.
• Divide the meat in two thin flat patties and add them to the cast iron. Fry the patties until cooked through and crisp on the outside. Try to flip the patties as little as possible. They will crisp best if only flipped once. Set aside and wipe out cast iron skillet.
• Once the burgers are done, begin to assemble the sandwich. Lay one piece of bread down and add two slices of the swiss cheese . Add one of the cooked burger patties then the two slices of American cheese, then the last burger patty. Next, add the frisco sauce to the remaining piece of bread and put it on top of the sandwich.
• After you've wiped out the cast iron skillet, get it hot again over medium heat and add 1 pat of butter.
• When the butter is melted, add the Frisco sandwich and move it around the pan to soak up all the butter and crisp up the bread.
• Meanwhile, add the other pat of butter to the top of the sandwich. After a few minutes, the bread will begin to get crispy and the cheese will start to melt. At this point, flip the sandwich and smear it around so that the butter can sop up into the other piece of bread. Let it cook for a few more minutes until the bread is crispy and the cheese has melted, then enjoy!

STEAK 'N SHAKE FRISCO MELTS (COPYCAT) RECIPE - (4.3/5)

Steps:

• If you haven't already prepared the caramelized onions, do so first and set aside. Prepare the Frisco sauce and store in the fridge until ready to use. Roll ground beef into golf ball sized balls. Heat a saute pan to medium high. Add ground beef balls, about 2-4 to a pan, 2 if you have a medium sized pan, or 4 if you have a large pan. The meat should sizzle when you add it, if not, your pan is not hot enough. Let cook for one minute, then flip over and using the back of your spatula, smash the burger flat into a thin patty. After a short time and the ground beef is mostly cooked through, flip once more, and add Swiss to one patty, and one American slice to another. Cover saute pan to help melt the cheese. Place on a paper towel to drain fat. Spread butter on bread, toast in a toaster oven or in a clean saute pan until golden. Spread Frisco sauce to each piece of bread. Add warmed caramelized onions to one slice of bread. Add the patties and serve.

STEAK AND SHAKE COPY CAT RECIPE - SEASONING

Steps:

• In a medium sized mixing bowl, combine the salt, pepper, onion powder, and garlic powder.
• Add the sugar, paprika, and turmeric.
• Stir the mixture gently until all seasonings are thoroughly mixed.
• Add a teaspoon of olive or other oil to the ground beef when combining the seasoned salt to incorporate it into the burgers.
• Use sparingly. 2 - 3 tablespoons for 2lbs of ground beef. Keep a jar handy to store for future use.

COPYCAT STEAK 'N' SHAKE FRISCO MELTS

Steps:

• Combine Thousand Island Dressing and ketchup thoroughly, set aside.
• Form ground beef into 8 thin patties.
• Pan fry to desired doneness, set patties aside.
• While patties are cooking, lightly toast all 8 slices of bread in a toaster.
• Drain the excess fat from the skillet, add 1/2 tablespoon butter or margarine to the skillet (medium heat) and add all the onions when butter has melted.
• Cook onions 2-3 minutes or until softened, remove and set aside- do not drain skillet.
• Place 4 slices of bread in the skillet (or as many as you can at once; repeat the following steps in smaller increments if necessary).
• Cook 1-2 minutes, or the bread is until lightly toasted. Flip bread and toast other side.
• Remove from the skillet, melt the remaining butter and repeat the toasting with the remaining slices of bread.
• Top bottom slices of bread with one slice of American cheese.
• Layer one beef patty on top of cheese, then a slice of Swiss cheese, another beef patty, another slice of American cheese.
• Distribute grilled onions evenly on all four sandwiches.
• Spread top slices of bread with the dressing mixture, and close sandwiches.
• Cut each sandwich in half diagonally, and serve with 2 lettuce leaves and 2 tomato slices.